120 ounce packagerefrigerated tortellini (I used spinach and cheese)
1pintcherry tomatoeschopped in half
1/2cupmozzarella cheese balls
1cupItalian salad dressing
¼cupgrated Parmesan cheese
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, cucumber, olives, mozzarella cheese balls, and italian salami to a large bowl.
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
Updated on May 21, 2020Originally Posted on: July 9, 2017